Curing Fish is Easier Than You Think

We recently popped into Dubh Linn Gate‘s new Vancouver outpost (the Whistler stalwart is now serving up Irish comfort food in Olympic Village). There are plenty of high points on the menu (turns out their steak and Guinness pie, the perfect apres-ski dish, is just as tasty when you’ve been out strolling the seawall), but the Whiskey Cured Steelhead Trout is a must-order. Paired with their housemade Irish Soda bread and pickled cabbage, this is next-level pub food.

But it’s also a relatively simple dish to master at home, too, and thanks to chef Victor Pulleyblank, you can impress your friends with Dubh Linn Gate’s own recipe. The key is the right ingredients: Pulleyblank uses Lois Lake steelhead, a sustainable fish that cures beautifully. Pair with a loaf of their Irish Soda Bread (we’ve got that recipe too!) and you’re set.

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